Name: Creamy Dill Dressing or Dip - Vegan GF
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup Mayonnaise plant-based (I used Vegenaise.); 1 tsp Lemon juice; 1/4 cup Plant-based milk unsweetened (I used Oat milk); 1/2 tsp Worcestershire sauce gluten free. (I used The Wizard brand which is vegan); 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1 tsp Dill dried or fresh; Pinch Black pepper. Add more for a bit of spiciness.

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An easy 10 minute dressing or dip recipe. Multi purpose use for salads, meal toppings, vegetable dip, chip dip, and as a pizza dip.

This is completely plant-based and children love it to dip their cucumbers in! Make it thicker by adding in a little more mayonnaise, or leave in the fridge for a few hours thicken.

Using the plant-based milk and lemon juice together, makes the flavour of buttermilk.

If you would like it a little more spicier, simply add 1/4 tsp of ground black pepper.

The purpose of the Worcestershire sauce, is for the anchovies as in original Ranch Dressings have. Vegan choices without anchovies is great as well. I found The Wizard vegan Worcestershire sauce.

MULTI-PURPOSE DRESSING / DIP:

Salad dressing
Vegetable dip
Chip dip
Topping for many dishes
Pizza dip

INGREDIENTS:

Mayonnaise plant-based
Fresh Lemon juice
Worcestershire sauce gluten free. Vegan Worcestershire sauce is also available.
Garlic and Onion powder
Dill dried or fresh

DIET:

If you are on my weight management program, 1/4 cup is the right amount for salad dressing or vegetable dip.

Keto diet friendly if also used with vegetables.

Friendly for diets that are: Vegan, Vegetarian, Low sodium, Children, Diabetics, Celiac, and Ketogenic.

Creamy Dill Dressing or Dip - Vegan GF

Nutriment Health and Fitness

An easy and deliciously creamy dill for many uses.

Salad dressing, dip for vegetables, chip dip, sauce topping for many dishes, and a pizza dip.

Diet:

This dressing / dip is completely plant based. If you are on my weight management program, 1/4 cup is the right amount for use as a dip for vegetables or as a dressing on a salad.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, Keto friendly, and weight management friendly see Diet notes.

Equipment

Small Mixing bowl
1/2 cup, 1/4 tsp, 1/2 tsp, tsp
Spoon and whisk

Ingredients

1/2 cup Mayonnaise plant-based I used Vegenaise.
1 tsp Lemon juice
1/4 cup Plant-based milk unsweetened I used Oat milk
1/2 tsp Worcestershire sauce gluten free. I used The Wizard brand which is vegan
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Dill dried or fresh
Pinch Black pepper. Add more for a bit of spiciness.

Instructions

In a small bowl add the milk and lemon juice. Whisk together
Let sit for 10 minutes. This makes that buttermilk flavour.
Mix in all the rest of the ingredients and whisk well to combine.
If you would like it thicker, Leave it in the fridge for 1-2 hours. Or you could add a little bit more mayonnaise.
Store covered in fridge. Use within 3 days.

Notes

Store your dressing in the fridge. I use small mason jars.

Keyword Dairy-Free, gluten free, nacho dip, plant based, salad dressing, vegan, vegetarian, vegetable dip

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